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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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01-19-2014, 06:07 PM | #1 |
Found some matches.
Join Date: 01-12-14
Location: Philadelphia, PA
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Our first rib cookout!
Hello everybody! We have been loving our entry level grill and decided to do two slabs of baby backs tonight. We have the Meco 4100 grill and I have the lid down and all of the vents open on this cold night.
So far I destroyed my first try at this. The chicken last night was burned and dry. The turkey burgers for lunch today were great. I had three. I'm hoping the ribs are the best yet. Pictures to come. Chris |
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01-19-2014, 06:10 PM | #2 |
Babbling Farker
Join Date: 02-03-12
Location: Chickamauga, Ga
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Good luck.
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[COLOR="DarkOrange"][B]Will[/B][/COLOR] UDS Weber OTS TQ 250 deluxe ([COLOR="Red"]gone but not forgotten[/COLOR]) [COLOR="Blue"]"Let me get a Diablo Sandwich and a Dr Pepper. Make it fast I'm in a gosh dang hurry"[/COLOR] [COLOR="Red"]IMBAS[/COLOR] [COLOR="red"]Certified[/COLOR] [COLOR="red"]MOINK[/COLOR] [COLOR="red"]Baller[/COLOR] |
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01-19-2014, 06:14 PM | #3 |
is one Smokin' Farker
Join Date: 10-10-13
Location: Austin, Texas
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Looking forward to your results. How are you preppin' and smokin' em?
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What ya smokin there? |
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01-19-2014, 07:36 PM | #4 |
Full Fledged Farker
Join Date: 05-17-12
Location: Grand Rapids, MI
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Good luck!
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01-19-2014, 08:10 PM | #5 |
Found some matches.
Join Date: 01-12-14
Location: Philadelphia, PA
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Hello. We used this stuff for a dry rub:
http://www.mccormick.com/Spices-and-...moky-Seasoning This is my grill: http://www.americanagrills.com/charc...e-utility.html I rubbed the McCormick's on and then wrapped the ribs up and put them in the fridge for a few hours. For the grill, I used the Stubbs charcoal set up for indirect heat. I coated the grill with grape seed oil to prevent sticking. I put the ribs on the grill for roughly 45 minutes each side and kept the hood closed but all of the vents open. (There's two bowl vents and one hood vent.) The end results were the best ribs we've ever enjoyed. I took photos, but don't know how to post them! Chris |
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01-19-2014, 08:18 PM | #6 |
Found some matches.
Join Date: 01-12-14
Location: Philadelphia, PA
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Here's some pictures of the finished results!
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01-19-2014, 08:25 PM | #7 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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I'm not seeing the pics but sometimes my computer doesn't work right. Sounds delicious though!
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jeanie Lifetime member of the Society for the Preservation of Authentic Royal Magical Rare Kaskaskian Peppers (Thanks Ash :)) RIP Ash, you are missed http://cowgirlscountry.blogspot.com/ |
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01-19-2014, 08:32 PM | #8 |
Found some matches.
Join Date: 01-12-14
Location: Philadelphia, PA
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Another try at the pictures:
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01-20-2014, 02:03 AM | #9 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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No luck on the pics. Seems like a consistent issue on the site. Photobucket img link will work.
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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01-20-2014, 03:44 AM | #10 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Good luck. Sounds like they came out good.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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